Easy Lemon Cake

Lemon recipes are always on my mind when searching recipes.

This cake is the ultimate semi-homemade, quick and easy recipe and looks delicious!

The recipe is courtesy of Kraft . . . check out their recipe section . . . link at the end of the recipe.

Ingredients

• 1 pkg. (2-layer size) lemon cake mix
• 2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
• 1-1/2 cups cold milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Instructions

PREPARE cake batter and bake as directed on package for 2 (8- or 9-inch) round cake layers. Cool in pans 10 min. Remove to wire racks; cool completely.

BEAT pudding mixes and milk with whisk 2 min. Immediately spread over tops of cakes.

STACK cake layers. Frost with COOL WHIP.

Kraft Kitchens Tips

VARIATION
Bake cake in 13x9-inch pan; cool. Do not remove from pan. Spread cake with pudding mixture, then COOL WHIP.

SPECIAL EXTRA
Garnish with lemon slices and fresh mint leaves just before serving.

Recipe and Photo Source:  Kraft

Dulce De Leche Brownies from The Pioneer Woman

This is my favorite recipe from the episode of The Pioneer Woman that I'm currently watching, but you'll need to check out all of the recipes by clicking on the episode link.

It has been a really long time since we have had a wonderful chocolatey dessert and these brownies just reminded me!

Don't they look sinfully delicious?

Recipe courtesy of Ree Drummond
The Food Network
SHOW: The Pioneer Woman
EPISODE: Big Day at the Building



Ingredients

• 1 cup (2 sticks) butter, plus more for greasing pan
• 5 ounces unsweetened chocolate
• 1/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 tablespoon vanilla
• 3 large eggs
• 1 1/4 cups all-purpose flour
• Half of a 14-ounce can dulce de leche
• Powdered sugar, for sprinkling

Directions

Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking pan (a square pan will result in thicker brownies).

In a medium-large saucepan, melt the butter with the chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Allow to cool for about 10 minutes.

Stir in the granulated sugar and vanilla until just combined. Stir in the eggs. Gently stir in the flour until halfway incorporated. Pour the batter (it will be very thick!) into the prepared pan.

Place the dulce de leche in a glass bowl. Warm it in the microwave for 30 to 45 seconds. Drop large dollops of dulce de leche on the surface of the brownie batter. Use a knife to slowly swirl it through the batter. Don't drag the knife sideways through the batter; hold it so the thin side of the knife leads the way.

Bake for 40 minutes, then check the brownies with a toothpick. If they are overly gooey/messy, return to the oven for 5 to 10 more minutes (just be careful not to burn the edges). Allow to cool completely (important!), then sprinkle with powdered sugar and cut into small squares.

When warm, the brownies will seem overly gooey/soft. As they cool, they will firm up. (Brownies are best several hours after baking, or even the next day!)

Italian Layer Bake

OMG would you look at those layers of deliciousness?

A cross between an awesome sandwich and lasagne, this casserole would be very impressive to serve at your next dinner party.

I want one now!  New rule for our kitchen . . . we need to keep refrigerated crescent rolls in the fridge for times like these!

Ingredients

• 1 (8-ounce) container refrigerated crescent rolls
• 8 slices deli turkey (about 1/2 pound)
• 8 slices deli ham (about 1/2 pound)
• 12 slices deli hard salami (about 1/2 pound)
• 8 slices Swiss cheese (about 1/2 pound)
• 1 (12-ounce) jar roasted peppers, drained
• 4 eggs, beaten

Directions 

Preheat oven to 350 degrees F. 

Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line. 

Place 1 square of dough into an 8-inch square baking dish; using your fingertips, press dough to fit bottom of dish. 

Layer with half the turkey, ham, salami, Swiss cheese, and roasted peppers. 

Pour half the beaten eggs over peppers and repeat layers with remaining meats, cheese, and peppers. 

Place remaining square of dough over peppers. 

Pour remaining beaten eggs over dough and cover lightly with foil. 

Bake 20 minutes, remove foil, and bake an additional 20 to 22 minutes, or until golden and heated through.

Let cool 15 to 20 minutes, then cut and serve. 



Recipe and Photo Source: Mr. Food

Notes from Mr. Food:

If you liked this recipe, be sure to check out all of our cheesy favorites in The Cheese Lover's eCookbook: 34 Easy Recipes with Cheese.

For more cool ideas from the dairy aisle, visit our friends at Easy Home Meals!

Berries and Coconut Cream

Berries are always a great choice for desserts or snacks.  

I love this recipe for its simplicity.  The coconut cream sounds delicious

and a great alternative to plain whipped cream

This recipe comes from Real Simple's series Favorite Summer Recipes

Ingredients

• 2 pounds mixed berries (such as blackberries and raspberries)
• 2 tablespoons granulated sugar
• 2 tablespoons fresh lime juice
• 1 cup heavy cream
• 1/2 cup cream of coconut (such as Coco Lopez)

Directions

In a large bowl, gently toss the berries, sugar, and lime juice.

With an electric mixer, beat the heavy cream and cream of coconut until soft peaks form. Serve with the berries.

Real Simple, By Sara Quessenberry, August, 2009

Crab Fritters

• 1 lb. Back fin Crabmeat
• 1 Egg, beaten
• 1 cup Ritz Crackers, crushed
• 1 tsp. Yellow Mustard
• 2 tbsp. Fresh Lemon Juice
• 2 tbsp. Fresh Parsley, chopped
• 1 tsp. Old Bay Seasoning
• 1 tbsp. Worcestershire Sauce


Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golf ball size balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool.

Pimento Cheese Burger

Can we assume from The Food Network that Bobby Flay is the King of Burgers and BBQ?  I've heard raves about his restaurant Bobby's Burger Palace.  I'd love to go there and have one of these Pimento Cheese Burgers!

The Captain and I love cheeseburgers and we love pimento cheese . . . of course we will be trying this recipe soon!

Photo and Recipe Source:  Bobby Flay's website

Makes 4 burgers

Pimento Cheese

• 1/3 cup prepared mayonnaise
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne powder
• ¼ pound extra sharp white cheddar cheese, coarsely grated
• ¼ pound extra sharp yellow cheddar cheese, coarsely grated
• 1/3 cup drained and finely diced piquillo peppers or roasted red peppers

Using a fork, stir together the mayonnaise, salt, pepper and cayenne in a large bowl. Add the cheese and peppers and mix with the fork until combined. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.

Burgers

• 1½ lbs freshly ground chuck (80/20)
• 2 tablespoons canola oil
• Salt and freshly ground pepper
• 4 hamburger buns, with or without sesame seeds, split
• 8 thick slices double smoked bacon, cooked until crisp, optional

1. Form the meat into four burgers. Season the burgers on both sides with salt and pepper.

2. Add the oil to the griddle and heat over high heat until shimmering. Cook the burgers for 3-4 minutes on each side until golden brown and cooked to medium doneness.

3. During the last 30 seconds of cooking, top each burger with a few spoonfuls of the pimento cheese, cover with a basting cover or loosely tent with foil and cook until the cheese melts slightly.

4. Place the burger on the bottom half of the bun, top the cheese with 2 slices of bacon on top of the cheese and top with the bun top.

Olive Potatoes

Source:  The Cooking Channel
Recipe courtesy Laura Calder

Show: French Food at Home

Episode: The Olive Show


French cooking is something I'm not familiar with.  Probably because I don't have much of an interest since my trip to France and my dislike of the food, except for the awesome pastries.  I was surrounded by unfamiliar food arranged by a tour group.  I'll never forget my disgust when a plate of escargot was placed in front of me and I had no idea what was before me.  I immediately lost my appetite when I asked "what is escargot" and found out they were snails.  I lived on coffee, pastries and fruit while in Paris.

Anyway, I ran across the show French Food at Home on The Cooking Channel and have watched it several times with a bit of apprehension.  I'm surprised to say that I have seen several meals prepared that I would love to try out.  The Olive Potatoes is a side dish that I want to try for sure.

As I have "matured" my mind is more open to different foods from all cultures.

INGREDIENTS

• 1/2 cup/ 125 ml olive oil
• 2 pounds/1 kg red waxy potatoes
• 4 medium onions, sliced
• 8 cloves garlic, unpeeled
• Kosher salt and freshly ground black pepper
• 2 to 4 fresh thyme sprigs
• 1/2 cup/50 g black olives, pitted
• 1/2 cup/50 g green olives, pitted
• 1/2 cup/60 g pine nuts
• A handful of shredded fresh basil

DIRECTIONS

Heat the olive oil in a large saute pan until quite hot. Add the potatoes, onions and garlic; stirring to coat. Sprinkle with salt and pepper and add the thyme sprigs. Cook uncovered, stirring occasionally, until the onions are soft and the potatoes tender and golden, about 30 minutes.

Then toss in the olives and pine nuts, stirring to warm them. Check the seasonings, toss in the basil and serve.

Golden Caramel Cheesecake Bars

Two of my favorite things . . . cheesecake and caramel . . . these cheesecake bars have got to be awesome with that combination!

The recipe is courtesy of Philadelphia Cream Cheese.

If you want to attempt to make a lighter version, Philadelphia Cream Cheese with no fat is a great substitute. I'm very picky about "no fat" items and it passed my test.

Ingredients:

• 24 Golden OREO Cookies, divided
• 2 Tbsp. butter or margarine, melted
• 25 KRAFT Caramels (1/2 of 14-oz. bag)
• 1 Tbsp. water
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
• 1 egg

Instructions:
PREHEAT oven to 350°F. Place 14 of the cookies in food processor container; cover. Process until finely crushed. Mix with butter; press firmly onto bottom of 9-inch square baking pan. Bake 10 min. or until golden brown. Cool 10 min.

PLACE caramels and water in microwaveable bowl. Microwave on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Set aside. Coarsely chop remaining 10 cookies. Beat cream cheese and marshmallow creme in large bowl with electric mixer on medium speed until well blended. Add egg; mix well. Stir in chopped cookies; pour over crust. Drop spoonfuls of the caramel mixture over batter; swirl gently with knife for marble effect.

BAKE 20 to 25 min. or until center is set. Cool completely. Refrigerate 4 hours or overnight. Cut into 20 bars. Store in tightly covered container in refrigerator.


Click here for the Nutritional Information




Source: Philadelphia Cream Cheese Facebook Fan Page

Toasted Ravioli from The Pioneer Woman

Toasted Ravioli are so delicious!  I've made them by pan frying the frozen ravioli in butter with a sprinkle of parmesan cheese.

This recipe comes from The Pioneer Woman.  They look so much crispier and crunchy than my version and I can't wait to try this out!

Ingredients

• 4 cups Vegetable Oil
• 6 whole Eggs
• 1/2 cup Half-and-half
• 2 cups All-purpose Flour
• 2 cups Seasoned Breadcrumbs
• 24 whole Frozen Ravioli (cheese Or meat)
• 2 cups Jarred Marinara Sauce, Heated
• 1/4 cup Shredded Parmesan Cheese
• 1 Tablespoon Minced Fresh Parsley

Preparation Instructions

Heat the oil in a medium pot over medium-high heat until it reaches 400 degrees.

Whisk together the eggs and half-and-half in a dish. Place the flour in a separate dish. Pour the breadcrumbs into a third dish.

Grab the ravioli right out of the freezer. One at a time, drop the ravioli into the egg mixture, then dredge them in flour, then dunk them once again in the egg mixture, then coat them in the breadcrumbs. Set them aside on a plate as you go.

3 or 4 at a time, drop the breaded ravioli into the oil and fry them for 1 1/2 to 2 minutes, until the surface is golden brown and the filling is hot. They brown quickly, so watch them the whole time!

Remove them to a paper towel and repeat with the rest of the ravioli. Transfer them to a serving platter, sprinkle on the Parmesan and parsley, and serve with the marinara sauce.

Source:  The Pioneer Woman

Healthy Tuscan Chicken

Love all the ingredients in this healthy chicken recipe!

I'd also use this recipe for fish . . .

Ingredients

• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1 each medium green, sweet red and yellow peppers, julienned
• 2 thin slices prosciutto or deli ham, chopped
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/4 cup reduced-sodium chicken broth
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano

Directions

Sprinkle chicken with pepper. In a large nonstick skillet, brown chicken in oil. Remove and keep warm. In the same skillet, saute peppers and prosciutto until peppers are tender. Add garlic; cook 1 minute longer.

Add the tomatoes, broth, basil, oregano and chicken. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until a meat thermometer reads 170°. Yield: 4 servings.

Source:  Taste of Home
Originally published as Tuscan Chicken in Healthy Cooking August/September 2011, p49

Tomato Bacon Omelette

This omelette was one of the most delicious experiments ever!

It was one of those mornings that I just wanted to sleep late, so The Captain made his own breakfast and left me some bacon for my breakfast.  Such a sweet guy :)  I knew I wanted an omelette since it is what I eat just about every morning.  We also have an abundance of tomatoes that need to be used up.  So I decided to make something different with the combination of tomato, bacon and mozzarella cheese.

Sorry for the awful photo, but I had to share this delicious discovery!

Ingredients:

• 2 or 3 beaten eggs
• 2 slices of crumbled cooked bacon
• 1 tomato
• 1 Tbsp butter
• salt to taste
• Mozzarella cheese

Directions:

Melt butter in pan and throw in diced tomatoes, add salt to taste.  Cook until tomatoes are falling apart or however you like cooked tomatoes.

Add crumbled cooked bacon.  Mix in with tomato.

Add beaten eggs, add a dash of salt to eggs before adding to pan.

Cook on one side and turn.

Top with your desired amount of mozzarella cheese.

Turn off the heat and cover the pan.

Omelette is done when the cheese is melted.

Nacho Stuffed Chicken

Would you believe this chicken stuffed with refried beans and cheese, topped with more cheese and crushed tortilla chips is healthy?

The Captain and I will be looking into using more of Hungry Girl's recipes since we are modifying our eating lifestyle with a balance of healthy meals along with our favorites.

Recipe and photo courtesy of 
The Cooking Channel
2010 Hungry Girl. All Rights Reserved. Show: Hungry GirlEpisode: To the Mex


Ingredients

• 1/2 cup fat-free refried beans
• 4 wedges light spreadable Swiss cheese (recommended: The Laughing Cow), room temperature
• 1/4 cup shredded fat-free Cheddar cheese
• 16 low-fat baked tortilla chips
• 1 teaspoon dry taco seasoning mix
• 4 (5-ounce) raw, boneless, skinless lean chicken breast cutlets, pounded to 1/3-inch thickness
• Salt and freshly ground black pepper
• 1/4 cup taco sauce
• Fat-free sour cream, for topping, optional
• Salsa, for topping, optional

Directions

Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick spray and set aside.

To make the filling: Combine beans, cheese wedges, and shredded cheese in a bowl. Mix thoroughly and set aside.

Put chips in a sealable plastic bag and crush with your hands or a rolling pin. Add taco seasoning and give it a good shake to mix. Transfer crumb mixture to a plate and set aside.

Place cutlets flat on a clean, dry surface, and season with salt and black pepper. Spoon filling onto the centers of the cutlets, dividing it evenly among them. Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks, if needed. Transfer to the baking sheet.

Cover each stuffed cutlet with 1 tablespoon taco sauce, using the back of the spoon or your fingers to coat. Coat cutlets with crumb mixture.

Cover the baking sheet with foil, and bake in the oven for 20 minutes.

Carefully remove foil. Bake until chicken is cooked through and outsides are crispy, about 15 additional minutes.

Let cool slightly and top with sour cream and salsa, if using. Enjoy!


PER SERVING (1/4th of recipe, 1 stuffed chicken cutlet): 270 calories, 4.25g fat, 780mg sodium, 13g carbs, 2g fiber, 1.5g sugars, 40g protein

Originally from FoodNetwork.com

Chicken-Broccoli au Gratin

The combination of chicken and broccoli is one of my favorites.  This semi-homemade recipe is courtesy of Pillsbury.  You can substitute the convenience foods to make a frugal version of the casserole.

Please note that this recipe is for two servings.

Ingredients

• 1 tablespoon olive oil
• 1 cup sliced fresh mushrooms
• 1 small onion, sliced (1/2 cup)
• 1 box (10 oz) Green Giant™ frozen broccoli & zesty cheese sauce
• 2/3 cup ricotta cheese
• 1 cup chopped cooked chicken
• 1 can (4 oz) Pillsbury™ refrigerated crescent dinner rolls (4 rolls)

Directions 

Heat oven to 375°F. 

In 10-inch skillet, heat oil over medium-high heat. Add mushrooms and onion; cook 5 to 7 minutes, stirring frequently, until tender. 

Meanwhile, microwave broccoli with cheese sauce as directed on box. 

Spread 1/3 cup ricotta cheese in bottom of each of 2 ungreased 2-cup au gratin dishes or individual casseroles.* 

Top each evenly with chicken, mushroom mixture and broccoli with cheese sauce. 

Unroll dough; separate into 2 rectangles. Place 1 rectangle over top of each dish, tucking corners into dish as needed. 

Place dishes on cookie sheet; bake 20 to 25 minutes or until tops are golden brown and edges are bubbly. 

Notes from Pillsbury:

*Recipe can be made in ungreased 8-inch square (2-quart) glass baking dish. Spread ricotta cheese in dish; top with chicken, mushroom mixture and broccoli with cheese sauce. Arrange dough rectangles over top. Bake as directed.

Blackberry Cheesecake Squares

When it is any type of cheesecake, it gets my attention.  

I saw Ree make this cheesecake on The Pioneer Woman this afternoon and what I loved best (besides it being cheesecake) is the crust.  Vanilla wafers and pecans sounds like a delicious crust that I'd like to try out real soon.

Recipe courtesy of Ree Drummond
The Food Network
SHOW: The Pioneer Woman
EPISODE: Make Ahead Potluck

Ingredients

Crust:

• Cooking spray, for spraying foil
• One 11-ounce box vanilla wafers
• 1/2 cup pecans
• 1 stick (1/2 cup) butter, melted

Filling:

• Three 8-ounce packages cream cheese
• 1 1/2 cups sugar
• 1 1/2 teaspoons vanilla
• 4 eggs
• 1/2 cup sour cream

Topping:

• 4 cups blackberries
• 1 cup sugar
• 1 tablespoon cornstarch

Directions

Preheat the oven to 350 degrees F.

For the crust: Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.

Place the vanilla wafers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the melted butter and pulse again until combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan. (If they come up the sides, that's okay!)

For the filling: Beat the cream cheese, sugar and vanilla together in a medium bowl with an electric mixer until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.

Pour the filling into the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.

For the topping: Add the blackberries, sugar and 1/4 cup water to a saucepan or skillet. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.

In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture.

Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours (several hours is better).

When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into 15 pieces with a long serrated knife.

Marinated Zucchini and Summer Squash

The Captain and I are looking for healthier alternatives for snacks and side dishes and these grilled marinated veggies are perfect!  Finding new recipes for marinades and sauces will be great for variation for both veggies and meats.

Recipe courtesy Giada De Laurentiis

The Cooking Channel

Show: Everyday ItalianEpisode: Marinades and Sauces

INGREDIENTS

• 2 tablespoons white wine vinegar 
• 2 tablespoons fresh lemon juice 
• 1 tablespoon minced garlic 
• 2 teaspoons chopped fresh thyme leaves 
• Salt and freshly ground black pepper 
• 1/3 cup extra-virgin olive oil 
• 1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick 
• 1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick 

DIRECTIONS

Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper.

Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. 

Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. 

Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. 

Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.

Prepare the grill for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. 

Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.

Strawberry Shortcake Cookie Bars

These semi-homemade cookie bars are a quick and delicious

 celebration of the strawberry shortcake.

Recipe and photo courtesy of Pillsbury.com.

Ingredients

• 1 package Pillsbury™ Ready To Bake!™ refrigerated sugar cookies
• 2 packages (8 oz each) cream cheese, softened
• 1/4 cup sugar
• 1 envelope unflavored gelatin (1 tablespoon)
• 4 oz frozen (thawed) whipped topping (half 8-oz container)
• 1 3/4 cups chopped fresh strawberries

Directions

Heat oven to 375°F. Line cookie sheet with cooking parchment paper.

Remove cookies from package; place cookies on cookie sheet. Bake 10 minutes. Remove from cookie sheet to cooling rack; cool completely. (To speed up process, refrigerate cookies about 1 hour.)

Meanwhile, line 11x7-inch pan with cooking parchment paper.

Once cookies are cool, place in food processor. Cover; pulse a few times until all cookies are crumbled. 

Reserve 1 cup of the cookie crumbs. Pour remaining cookie crumbs into pan; press in bottom of pan to form crust.

In mixer bowl with paddle attachment, beat cream cheese and sugar until creamy and smooth. Add gelatin; stir to combine.

With rubber spatula, fold whipped topping and 1 cup of the chopped strawberries into cream cheese mixture. Spread over cookie crust. Top with remaining chopped strawberries.

Sprinkle reserved 1 cup cookie crumbs evenly over dessert; gently press with fingers. Refrigerate at least 4 hours.

To serve, cut into 5 rows by 3 rows to make 15 bars, or into 6 rows by 3 rows to make 18 bars.


Notes from Pillsbury

If you're on a vegetarian diet, you can leave the gelatin out, but remember to refrigerate a little longer.

These bars can be easily frozen and served as ice cream bars on hot summer days.

BBQ Roast Beef Nachos

Everything about these nachos sounds good!  They looked good too as Jeff Mauro prepared them on my new favorite cooking show, The Kitchen on The Food Network.  The whole thing came together very quickly with the help of a trip to your local deli.

Check out the link for the show episode which includes other recipes and great tips from that episode.

Recipe courtesy of Jeff Mauro
The Food Network
Show: The Kitchen
Episode: Weeknight Shortcuts

Ingredients

• 1 tablespoon vegetable oil
• 1 pound rare deli roast beef, thinly sliced and julienned
• 1 cup your favorite BBQ sauce
• 1 cup shredded sharp Cheddar
• Tortilla chips
• 1 cup French-fried onions
• 1/2 cup pickled cherry peppers, sliced
• Honey Horseradish Crema, recipe follows

Honey Horseradish Crema:

• 1/2 cup sour cream
• 2 tablespoons prepared horseradish
• 1 teaspoon honey

Directions


Heat the oil in a large nonstick skillet over medium-high heat. Add in the roast beef, stir once and let the meat brown, about 2 minutes, and stir again. Add in the BBQ sauce and simmer for 5 minutes.

Layer the shredded cheese on top of some tortilla chips on a large platter. Pour the piping hot meat over the cheese and then top with the crispy onions, cherry peppers and dollops of the Honey Horseradish Crema.

Honey Horseradish Crema:
Mix the sour cream, horseradish, honey, mustard and salt in a bowl. Let the crema sit for 20 minutes before serving.